Paleo Crema de Hongos

Indulge in the rich, velvety flavors of Paleo Crema de Hongos, a wholesome and dairy-free twist on the classic cream of mushroom soup. This comforting recipe combines perfectly sautéed cremini mushrooms, fragrant garlic, and fresh thyme, all simmered in nutrient-packed bone broth and elevated with the creaminess of full-fat coconut milk. The addition of freshly squeezed lemon juice adds a bright touch, balancing the earthy flavors beautifully. Ready in just 45 minutes, this paleo-friendly soup is perfect for cozy evenings or as an elegant starter for any meal. Garnished with fresh parsley, it’s as visually appealing as it is delicious—and with gluten-free, dairy-free, and paleo-targeted ingredients, it’s a crowd-pleaser that aligns with your wellness goals.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, finely chopped onion
• 3 minced garlic cloves
• 500 grams, sliced cremini mushrooms
• 1 teaspoon, fresh or 1/2 teaspoon dried thyme leaves
• 1 teaspoon sea salt
• 0.5 teaspoon, freshly ground black pepper
• 4 cups bone broth
• 1 cup, full-fat coconut milk
• 1 tablespoon, freshly squeezed lemon juice
• 2 tablespoons, chopped for garnish fresh parsley

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

Step 3

Stir in the minced garlic and cook for another 2 minutes until fragrant.

Step 4

Add the sliced mushrooms to the pot and sauté for 8-10 minutes, allowing them to release their juices and become tender.

Step 5

Sprinkle in the thyme, sea salt, and black pepper, stirring to combine the flavors well.

Step 6

Pour the bone broth into the pot and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes.

Step 7

Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. Alternatively, blend in batches using a countertop blender, ensuring not to overfill and to vent the lid to avoid pressure buildup.

Step 8

Stir in the coconut milk and lemon juice, and let the soup simmer for another 5 minutes.

Step 9

Taste and adjust seasoning if necessary.

Step 10

Ladle the soup into bowls, garnishing with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(1916.2g)

Amount per serving	% Daily Value*
Calories	691.1

Total Fat 32.6g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2774.2mg	0%
Total Carbohydrate 58.0g	0%
Dietary Fiber 8.0g	0%
Total Sugars 34.4g
Protein 49.0g	0%

Vitamin D 35IU	0%
Calcium 210.8mg	0%
Iron 4.7mg	0%
Potassium 3938.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.7%

Protein: 27.2%

Carbs: 32.2%